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Yield: Makes 3/4 cup

ingredients

2 Roma tomatoes

2 fresh jalapeños

1 clove garlic, unpeeled

Kosher salt

preparation

On a comal or in a cast-iron skillet over moderately high heat, dry-roast the
tomatoes, jalapeños, and garlic. When the garlic's papery outer skin
starts to brown, remove the garlic from the pan and carefully peel it,
discarding the skin. Continue roasting the tomatoes and jalapeños until
soft and blackened on all sides. Transfer to a plate to cool. Peel the
jalapeños and remove the stems. (Jalapeños can be spicy and leave
their heat on your hands, so wear gloves or use caution when handling.) Peel
and core the tomatoes.

Place the jalapeños and garlic in a molcajete, blender, or food
processor and season with the salt. Grind with the pestle or process until a
paste forms. Add the tomatoes, one at a time, and grind or process until
smooth. Season generously with salt.